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You are here: Home / Main Dishes / Gluten Free / Healthy Vegetable Soup (With Rice)

Healthy Vegetable Soup (With Rice)

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The absolute most delicious and flavorful healthy vegan vegetable soup out there! This vegan soup has a rich tomato broth and hearty rice texture to fill you up. It is oil-free and incredibly healthy and good for you.

Ladle coming out of pot showing tomato vegetable soup

Originally posted 1-26-2018. Updated with clearer instructions and content.

HEALTHY VEGETABLE SOUP

Meet my new favorite soup! I’ve made this healthy vegetable soup with rice several times already before posting it and I’m here to tell you, this is the best vegetable soup I’ve had. I have found many vegetable soups to be too watery or have a really bland broth, do you know what I mean? The broth part of a soup tends to be my favorite part because it imparts so much flavor (if done well). I really want to slurp up flavor, not boring bland liquid. Every single bite of this soup is absolutely a party for your taste buds.

So, I didn’t want just plain broth as my soup base. I amped it with serious tomato flavor and another unexpected ingredient in vegetable soup…rice. It makes it more hearty and filling. This soup has the perfect balance of broth and ingredients…not too watery/brothy and not too chunky. Just what you want from a vegetable soup…to be able to enjoy slurping the delicious broth but also getting some yummy veggies in every bite. Seriously, my favorite vegetable soup to date.

Large stainless steel pot of tomato rice vegetable soup

INGREDIENTS

For this vegetable soup, you’ll need 8 easy ingredients:

  • tomato sauce
  • low-sodium vegetable broth
  • Italian seasoning: I use my homemade blend.
  • chili powder
  • mixed veggies (corn, peas, green beans, carrots)
  • garlic
  • onion
  • cooked brown rice

HOW TO MAKE HEALTHY VEGETABLE SOUP

Step 1: Add the onion, garlic and 1/4 cup water and a pinch of salt to a large pot over medium heat. Cook, stirring often, for about 5 minutes until softened and all the water is gone. Lower the heat to low and stir constantly for a couple of minutes to caramelize the onions a bit.

Step 2: Add all of the remaining ingredients (except the cooked rice) and stir well. Bring to a high boil. Once boiling, lower the heat to medium-low and cook for 10 minutes. The veggies should be perfectly tender, but still have a slight bite to them. Remove from the heat and stir in the cooked rice.

Loaf of bread, 2 bowls of soup and a yellow napkin

Soup bowl of tomato vegetable soup with bread

FULL OF FLAVOR

This Tomato Rice Vegetable Soup is undeniably full of flavor, a warmth that screams comfort and the perfect acidity from the tomato sauce. To make the flavor even richer, I added chili powder, oh my, so warming. I also added just enough cayenne to give it subtle spiciness to make it even more exciting. The perfect amount to feel in your throat, but not so much that you are reaching for water or it is overpowering everything. But since many people don’t like cayenne or may be feeding to kids, I made it an optional ingredient. Although, if it’s just for you, I’d highly suggest adding it because it makes it so delicious!

2 bowls of tomato rice vegetable soup with bread on side

Seriously, my favorite vegetable soup to date. I hope you all love it as much as we do!

Closeup view of spoon in a bowl of tomato vegetable soup

MORE VEGAN SOUP RECIPES TO TRY

  • Lazy Day Vegan Tomato Bisque
  • Vegan Cauliflower Curry Soup
  • Vegan Red Lentil Spinach Soup
  • Lazy Red Lentil Curry Soup
  • Smoky Sweet Potato Black-eyed Pea Soup
  • Low-fat Smoky Broccoli Potato Soup
  • Healthy Potato Carrot Tomato Soup
  • Easy Vegan Ramen Noodle Soup
  • Sweet Potato Broccoli Cheese Soup

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Healthy Vegetable Soup (With Rice)

Brandi Doming
The absolute most delicious and flavorful healthy vegan vegetable soup out there! This vegan soup has a rich tomato broth and hearty rice texture to fill you up. It is oil-free and incredibly healthy and good for you.
5 from 29 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dinner, Soup
Cuisine American, Vegan
Yields 8 servings

Ingredients

  • 1/2 packed cup (80g) finely diced red onion
  • 5 x-large cloves garlic, minced OR 1/2 tablespoon garlic powder
  • 5 cups low-sodium vegetable broth
  • 3 cups (720g) tomato sauce/puree (this is just pureed tomatoes into liquid)
  • 2 tablespoons (6g) Italian seasoning (see NOTES)
  • 1 tablespoon (8g) standard American Chili powder
  • 5 cups (575g) frozen mixed veggies (I bought bags containing a mix of corn, peas, green beans and carrots)
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional: see Note)
  • 1 1/2 cups (240g) cooked brown rice (I buy the frozen rice packets for easy quick rice in 4 minutes)
  • I use this scale

NOTE

  • For the cayenne pepper, a 1/4 teaspoon gives a subtle but perfectly, delicious kick of heat. It is just enough to really enhance the overall soup and feel it in your throat, without it overpowering the soup. It is optional, so you can leave it out or reduce to 1/8 teaspoon for sensitivity or for kids.

Instructions
 

  • Have all of your ingredients measured and ready to go, as this soup comes together very fast.
  • Add the onion, garlic (if using the garlic cloves) and 1/4 cup water and a pinch of salt to a large pot over medium heat. Cook, stirring often, for about 5 minutes until softened and all the water is gone. Once the water is gone, lower the heat to low and stir constantly for a couple of minutes to caramelize the onions a bit. Be careful not to burn them.
  • Add all of the remaining ingredients (except the cooked rice), including the garlic powder (if using in place of the garlic cloves) and cayenne (if using) and stir well. Turn the heat to high and bring to a high boil. Once boiling, lower the heat to medium-low and cook for 10 minutes. The veggies should be perfectly tender, but still have a slight bite to them. Remove from the heat and stir in the cooked rice. My flavor was spot on but if your tomato sauce did not have added salt, you may need another pinch.
  • If you want it spicier, add more pepper or cayenne. The 1/4 teaspoon of cayenne was the perfect level of heat for me so it wasn't overpowering. The soup should have a nice amount of broth to it still but will definitely thicken up well as it sits a bit (from the rice) so don't be tempted to add extra veggies. I found it to be the perfect mix of veggies and broth so both could be enjoyed. Not too soupy and not too chunky. Serve with bread.

Notes

ITALIAN SEASONING: For the Italian seasoning, make sure it is one without any added salt or red pepper flakes. If you cannot find this, sub with 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried basil and 1 teaspoon dried rosemary.
 

Nutrition

Calories: 193kcalCarbohydrates: 40.2gProtein: 5.8gFat: 1.6gSodium: 733mgFiber: 5.6gSugar: 7.6g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword healthy vegetable soup, tomato vegetable soup, vegan soup recipes, vegan vegetable soup

 

Filed Under: Gluten Free, Nut Free, Soups Tagged With: Dinner, Rice, soup, Tomato, Vegetable

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Comments

  1. annette

    November 23, 2024 at 3:04 pm

    5 stars
    this soup is amazing!!!!! of all the ones I have made, this is my favorite. I had some mushrooms on hand so I threw those in. Thank you for another home run!!!!!

    Reply
    • brandi.doming@yahoo.com

      November 25, 2024 at 2:22 am

      Oh wow, I am so thrilled to hear this one is your favorite!!

      Reply
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